Asian-Style Noodles With Spinach, Carrots and Mushrooms |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Tamari can be found in any Asian section of a major grocery store or in any Asian market, it is similar to soy sauce but has a more intense stronger flavor. Try to purchase the very thin cellophane noodles (or mung noodles) for this. This makes a wonderful easy side dish. Ingredients:
7 ounces thin cellophane noodles (or mung noodles) |
1/2 cup tamari |
3 tablespoons sesame oil |
3 tablespoons sugar |
2 tablespoons minced fresh garlic (you can use less) |
1 tablespoon vegetable oil |
1 onion, sliced |
1 teaspoon dried chili pepper flakes, to taste (optional) |
3 carrots, peeled and cut into matchsticks (about 2-inches long) |
1/2 lb button mushroom, sliced |
3 cups fresh baby spinach |
green onion, chopped (optional) |
Directions:
1. Soak the noodles in a bowl of warm water to cover until softened (this will take about 8-10 minutes for thin noodles) drain well.
2. Cook the noodled in a pot of boiling water for about 2 minutes; drain and rinse with COLD water; set aside.
3. In a blender or using a whisk blend the tamari, sesame oil, sugar and garlic until smooth (if you are using a whisk mix until no sugar granules remain).
4. Heat about 1-2 tablespoons vegetable oil in a wok or a large skillet over high heat until the oil JUST begins to smoke.
5. Add in the onions, carrots and dry pepper flakes; cook for about 3 minutes, or until the onions are softened.
6. Add in sliced mushrooms and stir-fry until softened (about 4 minutes).
7. Add in the fresh spinach and stir-fry for about 30 seconds.
8. Add in the noodles and tamari mixture; toss to coat and simmer stirring occasionally until most of the liquid is absorbed (about 3-5 minutes).
9. Transfer to a large bowl and sprinkle with green onions if desired.
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